Place the sweet potato slices, half the parmesan, oil, salt and pepper in a bowl and toss until well combined. Layer the sweet potato on a baking tray lined with non-stick baking paper or a Silpat, sprinkle over the remaining parmesan and bake in the oven for 25 minutes or until golden.

Heat a large skillet over high heat. Add the extra tbsp of oil and add the chicken and cook for 3 minutes each side, starting with skin side down. Place on a baking tray and finish cooking in the oven for 10-15 minutes or until cooked through.

Add the stock, rosemary, mustard, salt and pepper to the skillet and cook for 2 minutes, scraping up the brown bits and reducing the stock.

To serve, lay your sweet potatoes on plates, and top with the spinach and chicken and spoon over the warm rosemary sauce. Serves 4.

Comments

I never heard of Donna Hay either. I guess I don't get to Australia often enough. The chicken does look mighty tasty though. I like those sweet potatoes. I did something similar with red potatoes just two nights ago and they turned out great - almost like potato chips.

Stacey, I'm in Australia and have a subscription to her magazine. Donna was originally a food stylist and progressed to cooking. She has some wonderful support staff who really know their stuff...and she's just recently opened a little shop and you can also but her things on-line. She's started selling some of her own kitchen items in a similar way to Nigella Lawson. It's a gorgeous mag and always has lots of great ideas. If you get the chance, look for her Christmas issue. It always has some lovely ideas for table settings etc as well.

Everytime I'm at Borders I always pick up her magazine and browse through it. Her photo's are always so gorgeous and her recipes always look so good. Just like this! Guess what were having for dinner tonight? Your shrimp cakes. My little cakes are made, sitting in the frig, ready for me to cook up. You know I'll be trying this chicken.

This looks really good! I just got some organic pepper and Himalayan sea salt from Sustainable Sourcing https://secure.sustainablesourcing.com and I think I'll try them both out in this recipe. Thanks for sharing!

est. 2008.
I am an antiques dealer & appraiser during the day.........a recipe writer, and cook by night. I use fresh, local, seasonal ingredients to create delicious meals.
I live 20 miles from NYC, and have access to some great markets & restaurants. Check out my weekly recipes. P.S. I AM NOT THE PITA CHIP LADY. :)